Ingredients: Pie Crust (can be bought or homemade), 4 cups pumpkin puree, 5 large eggs, 1 can of sweetened condensed milk, 2 tbsp cornstarch, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 1/2 tsp pumpkin spice (optional), 1 tsp ground or freshly grated nutmeg, 1 tsp ground cloves, 1/2 tsp fresh ground black pepper
STEPS: Preheat the oven to 375°F. For the pumpkin pie filling: Whisk the pumpkin, egg, and sweetened condensed milk together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and pepper. Vigorously whisk until everything is combined. Pour pumpkin pie filling into the crust. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from getting too brown. Check for doneness at 50 minutes, and then 55 minutes, and then 60 minutes. Once done, let it cool completely. Top with whipped cream and fruit, or any other condiment of your choice.
